Simple, elegant and delicious are what comes to mind when I make this luscious Chocolate Ganache Tart. It is amazing how such simple ingredients like cream, butter, and divinely rich chocolate can melt together and become a thick and silky ganache filling. This tart is a chocolate lovers’ dream dessert and perfect for those of us on a chocolate diet. I should know!
How to Make a Chocolate Ganache Tart
Red Hearts for Valentine’s Day
This easy ganache tart is perfect to make any time when you have that chocolate craving, but make this tart for special occasions, birthdays and holidays and you will be held in the highest esteem of a baking goddess for creating this dessert masterpiece.
Before we get started I want you to know, this tart is not hard to make. With a simple shortcrust tart dough and the four-ingredient ganache, this dessert comes together with little effort. The biggest requirement for this tart is giving the dough and ganache time to chill.
Ingredients to make this Chocolate Ganache Tart
For the Shortcrust Dough
- Egg Yolk
For the Chocolate Ganache
- Chocolate – use a good quality dark chocolate that are in wafers or coarsely chopped solid chocolate
- Butter – room temperature and cubed
How to make the Shortcrust Tart Dough
First things first for making this tart is preparing the shortcrust tart dough. The recipe I use is made in the stand mixer and comes together quickly. Once the dough is made you can roll it and fit into the tart pan. Just make sure to chill it before baking. This is the type of tart pan to use.
I have a whole post with the shortcrust tart dough recipe and how to blind bake the tart crust. There you will find all the information you need to make a golden brown tart crust.
What is Ganache, it sounds kind of fancy, doesn’t it?
Ganache is a French term and is made with two basic ingredients chocolate and cream that are melted together and become silky-smooth. Depending on how you are using the ganache, other ingredients can be added to enhance the flavor and consistency, such as flavorings, butter or corn syrup.
While the ganache is still melted it can be poured on top of cakes or drizzled on desserts. You can whip the melted ganache which will turn it into a fluffy mousse-like texture that is perfect for fillings or icing cakes. Use ganache as a filling for pies and tarts, or as a center for chocolate truffles. So many chocolate possibilities.
How to make Chocolate Ganache
The hardest part about making the ganache is heating the cream, and that really is not hard. Just get out a saucepan, add the cream and turn the stove on medium heat until the cream just starts to boil. Not hard!
To finish the ganache put your chocolate chips or coarsely chopped chocolate in a medium bowl, and when the cream is hot pour it on top of the chocolate and let it sit for 30 seconds. Stir the cream and chocolate pieces and add in the cubes of room temperature butter. Keep stirring until the chocolate and butter are completely melted. If by chance the chocolate and butter stop melting just pop the bowl in the microwave for 25-seconds and stir again.
Once the ganache is made, pour it into the baked shortcrust tart shell and chill for an hour until the ganache is firm.
Here is a great tip for working with the tart pans with a removable bottom
Just picture this. You made the tart crust then added the filling to the crust that is still a bit liquidy and then you pick up the tart pan from the bottom like you would a cake pan or pie plate only to realize the bottom has pushed up and the filling is now all over you and the floor. I know this from experience and I admit to saying some bad words when this happened.
There is a simple solution to this problem, just put your tart pan on a tray or baking sheet to move it around until the filling is set. This also solves the problem of saying bad words.
Check out the beautiful shiny ganache
Finishing off the tart
Back to our ganache tart. Once the ganache filling has firmed up to a gloriously deep dark velvety filling it is ready to serve. But I just couldn’t resist whipping some heavy cream and piping rosettes on top. Plus, I have a candy mold that makes some pretty cute decorative pieces to add some extra bling to the tart. I just couldn’t resist.
Even if you don’t have a pastry bag just spoon some dollops of whipped cream on top or even spread the whipped cream over the entire tart. Whatever you do it will be delicious.
Don’t forget to grab your chocolate wafers and the red candy hearts for decorating for Valentine’s Day.
Chocolate Ganache Tart
Shortcrust Tart Dough
- 10 oz. Dark Chocolate
- 1 cup Heavy cream
- 4 tbsp Butter room temperature
- 1 tsp. Vanilla
Shortcrust Tart Dough Crust
- Using a stand mixer with the paddle attachment put the flour, sugar, and salt in the bowl and mix.
- Cut the cold butter in cubes and then add to the bowl and beat on medium-low speed until the texture resembles coarse cornmeal. The butter pieces should be about the size of a pea. Do not overbeat.
- In a small bowl add the egg yolk, water, cream, and vanilla. Mix together then add to the mixing bowl and mix on low until the dough pulls away from the sides.
- Place the dough on a lightly floured surface and roll into a 12" circle to fit the 9 1/2" tart pan.
- Roll the dough around the rolling pin and place over the tart pan then unroll the dough and fit the pastry into the pan. Press the corners and edges of the dough to fit the pan
- With the tines of a fork, press the tines into the dough to allow for venting. Place the tart pan with the dough into the refrigerator and chill for 15 -30 minutes
Baking the Shortcrust Dough
- Preheat the oven to 350° F. You will need to weigh down the tart dough before baking to keep it from puffing up and losing its shape.
- Remove the tart dough from the refrigerator and cut a piece of parchment paper in a 12" circle and press on top of the tart dough, then fill the tart dough pan with sugar to almost the top and spread into a flat layer making sure to get to the edges.
- Place the tart pan in the oven and bake for 30 minutes until you can see the top of the tart dough has turned light golden brown
- To remove the sugar, scoop out the sugar until it is easy enough to pick up the parchment paper from the tart without spilling sugar. The sugar is still good and can be reused. It may appear a bit golden in color but it is usable.
How to make the ganache filling
- In a medium-size bowl add the chocolate either in chips or coarsely chopped
- The butter should be at room temperature and cubed
- Heat the cream over medium heat in a small saucepan until it starts to a boil. Immediately remove from the heat and pour the cream over the chocolate. Let this sit for about 30 seconds, then start stirring the chocolate.
- Add the cubed butter to the hot cream and chocolate and continue stirring until all the chocolate and butter have melted. If this mixture has not completely melted place in the microwave for 25 seconds to melt and then continue stirring. The ganache should be smooth and glossy.
- Once all the chocolate and butter are melted immediately pour the ganache into the baked shortcrust tart shell. Chill the tart for an hour until the ganache is firm. Slice with a warm knife and serve.
Whipped Cream (optional)
- Whip 1 cup of heavy whipping cream and pipe rosettes around the tart. You can also spread the whipped cream over the top of the tart.
Remember at the beginning of this post I said this tart is perfect for celebrations. Since Valentine’s Day is coming up soon I thought why not add a little color to our tart. With a little sprinkling of red candy hearts, this tart becomes the perfect dessert for Valentine’s Day. So simple and so beautiful.
A Chocolate Tart for Valentine’s Day
Tarts come in all shapes and sizes and these are a few of my favorites. I hope you enjoy them too!
Strawberry Curd Tarts are made with a simple tart shell and filled with sweet and creamy strawberry curd.
Pecan Tassies are bite-sized tarts that taste just like a pecan pie.
Jelly Roll Pie Tarts are simply pie dough that is spread with your favorite jelly and rolled up and sliced.